Almost everyone enjoys receiving yummy food gifts during the holidays and I believe that these fruity and citrusy aromatic Passion fruit cookies will make a wonderful gift for family and friends. You can place these cookies in glassine bags or wrap them up in wax paper and secure with a colourful ribbon. Another way is to fill them in inexpensive cookie jars, or containers, seal tightly and tie a bow. Have fun!

This is a simple light sponge cake, moist and soft, full of fruity aroma. I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar. I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum' .......definitely a keeper recipe for sure!

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well. I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked. My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.

Dragon fruit aka Pitaya is a gorgeous fruit with a magnificient colour to behold. This sorbet only requires four ingredients and is a light and refreshing treat with all natural goodness.

Dragon Fruit Sorbet ~ 火龙果冰糕Ingredients
2 dragon fruits
3/4 cup ice cold water
1 Tbsp lemon juice
3 Tbsp caster sugar Method
Cut the dragon fruits into halves, scoop out the pulp. Reserve the skins and freeze for later use.
Blend the pulp, sugar, water and lemon juice till smooth.
Pour mixture into a bowl, cover with cling wrap and let chill for 2 hours or more.
Transfer the mixture into the freezer bowl of your ice cream maker, churn for 15 to 20 mins. or as per instructions of your ice cream maker.
Pour this into a container and freeze before serving.
Serve in the freezed dragon fruit 'shells' or in a bowl. Note: If the sorbet is not sweet enough to your liking, drizzle with some honey before serving.

I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee. These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices. This is not a sponsored post but I just feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all!

This is a very appetising dish and goes very well with plain white rice or even on its own. If you like mustard leaves cooked this way like I do, you can add more. This dish tastes much better the next day when it has 'matured' and the meat and mustard leaves have been infused with the semi sweet, sour and salty sauce........ Dig in!

Mustard greens braised pig trotters aka Kai choy chee sau ~ 芥菜猪手 Ingredients1.3 kg pig trotter, deboned and chopped800 gm kai choy/mustard leaves9 to 10 dried chillies, soaked in hot water, drained3 to 4 pcs of tamarind peel or moredark soya saucesugar and salt to tasteMethod Blanch the chopped pig trotter in a wok of boiling water for about 5 mins., dish out and rinse in running water. Drain and set aside.Chop up the mustard leaves, and blanch them in a wok of boiling water. Dish out, drain off water and set aside.Place the pig trotter in a wok, add in water, dried chillies, tamarind peel, 2 tsp of sugar, dark soya sauce and some salt. S…

This is a very simple easy to cook dish and the slightly soupy gravy goes very well with plain white rice. Other than spinach, 苋菜 Amaranth leaves which is 'yin choy' in Cantonese or even 枸杞 'gou qi' or Wolfberry leaves will also give equally good result.

Spinach in Egg sauce ~ 蛋花菠菜

Ingredients

250 gm spinach100 gm prawns, peeled and deveined (optional)1 egg + 1/2 cup water or more1/2 teaspoon cornflour + 3 tsp water2 pips of garlic, choppedShaoxing wineSesame oilSalt to tasteMethod Season the prawns with some salt, sugar and pepper. Set aside.Blanch the spinach in boiling water for about 3 mins. Place in a colander and drain thoroughly. Arrange the vegetables on a serving plate.In a wok, heat up some oil, saute the chopped garlic till fragrant, add in the seasoned prawns, stir-fry.Whisk an egg, add in some water and add into the prawns, followed by the cornflour mixture.Stir to mix everything together, fine tune to taste.Turn off heat, drizzle in sesame oil and w…